CATALOG
California Premier Culinary School (CPCS)
266 S Harvard Blvd. #304
Los Angeles, CA 90004
TEL. 213.427.5555
WWW.CPCSLA.COM
Effective Date: January 1, 2012 – December 31, 2013
To Enroll www.cpcsla.com OR call 213.427-5555
TABLE OF CONTENTS
January 2012 - December 2013
ABOUT
Mission Statement
Objectives
Ownership
Faculty & Staff
BPPE Approval
Questions
Review Documents before signing
Address Where Classes Are Held
Complaint
PROGRAM OFFERINGS
European Culinary Arts & Curriculum
Asian Culinary Arts & Curriculum
Professional Culinary Arts & Curriculum
COURSE DESCRIPTIONS
Textbooks
ADMISSIONS INFORMATION
Admissions Requirement
Admissions Policy
English Proficiency
Transfer Out
Articulation Agreement
Profession
Holidays
FINANCE INFORMATION
Tuition Table for Programs
Student Tuition Recovery Fund (STRF)
Registration Fee
Recreational Vocational Cooking Course
Payment Methods
Other Fees
Cancellation, Withdrawals & Refund Policy
Hypothetical Refund Example
Withdrawal Date
Loans
Financial Aid
ACADEMIC INFORMATION
Class Schedules
Unit of Credit
Satisfactory Academic Progress & Policy
Grading System
Standard / Grade Point Average (GPA)
Application of Grades and Credits
Repeating Course Policy
Experiential Credit
Distance Education
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Maximum Time in Which to Complete:
Graduation Requirements
Attendance Policy
Probation and Dismissal Policies
Leave Of Absence
Student Conduct Requirements
Termination, Appeal & Reinstatement
Unofficial Withdrawal
Automatic Withdrawal
Plagiarism
Expulsion
Appeal
Academic Advisement
STUDENT SERVICES INFORMATION
Library
References to Public Libraries:
Facilities & Equipment
Student Orientation
Current Student information
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Placement Services/ Job Placement Assistance 20
Guarantee Disclaimer
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Completion and Placement Rates
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Occupational Information
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Related Occupational Guides
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Family Rights & Privacy Act
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Grievance Procedure
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Student Activities and Programs
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Study Groups
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Medical, Dental, Psychological Care
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Pregnancy
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Visitors
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Housing Information/ Non-Residential
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Retention of Records
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GENERAL INFORMATION
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Physical Description of School
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Free Parking
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Convenience of the Campus Location
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Average class size
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Transportation
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Non-Discrimination Policy
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Drug and Substance Abuse Policy
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The Prevention of Abuse
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Bankruptcy
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Telephone
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Visa
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SCHOOL CATALOG RECIEPT
SIGN YOUR CATALOG
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ABOUT California Premier Culinary School (CPCS)
Mission Statement
The mission of the California Premier Culinary School is to equip the students with individualized, hands-on,
practical instruction for the food and hospitality industry worldwide. We believe that through a carefully
planned, well-balanced curriculum, we will give our students the solid foundation needed to build and
advance in their careers. Our students come from diverse backgrounds and interests, and we prepare and
furnish them with the tools to succeed, by keeping class size small and continuously updating the curriculum
and installations of the school while maintaining an excellent faculty and staff of industry professionals.
Objectives
 CPCS believes that the students should first master the traditional classic technique of the culinary arts
before incorporating modern applications and global flavors.
 CPCS keeps abreast of current technology and equipment and thus provides students with latest state
of the art training.
 CPCS faculty members are industry professionals who represent their area of expertise academically
and professionally.
 The members of the Advisory Board are professionals from diverse areas, who provide CPCS with
expert advice and recommendation, to further the careers of the graduates.
 CPCS is committed to providing the students with methods to best evaluate, anFalyze, and synthesize
information in order to develop critical thinking, problem solving and communication skills in a career
environment.
 Graduates and students acquire value of life–long learning and training.
Ownership
California Premier Culinary School is owned by California Premier Culinary School, Inc. a California Corporation.
The members of the Board of Directors for CPCS, Inc., representing the majority of shares, are:
SUZIE PANG & HAE SOON YI
Faculty & Staff
Chun Hee Pang
Hye Soon Yi
Chief Executive Officer
Chief Financial Officer
Tiger Kang, Chang Lee
Teresa Chang
Jennifer Kang
Alex Kim
Advisor
Director
Associate Director
Administrator
Instructors
Eun Soon Kim
Instructor
Philip Sinsheimer
Instructor
Jayne Chang
Instructor
Teaching experience since 1979
Basic baking course at CPCS
Teaching experience since 1991
European course at CPCS
Teaching experience since 2004
European & Baking & Asian Course at CPCS
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Yunjoo Kim
Instructor
Teaching experience since 1994
Baking Advance Course at CPCS
BPPE Approval
This institution is a private institution and that it is approved to operate by the bureau.
Questions
“Any questions a student may have regarding this catalog that have not been answered by the institution may
be directed to the Bureau for Private Postsecondary Education (BPPE) at 2535 Capitol Oaks Drive, Suite 400,
Sacramento California, 95833, www.bppe.ca.gov, or by calling (916)431-6959, Fax Number: (916) 263-1897.”
Review Documents before signing
“As a prospective student, you are encouraged to review this catalog prior to signing an enrollment
agreement. You are also encouraged to review the school Performance Fact Sheet, which must be provided to
you prior to signing an enrollment agreement.”
Address where classes are Held
CPCS Classes are held in facilities and uses equipment that fully comply with all federal, state and local
ordinances and regulation, including fire safety, building safety, handicapped access and health requirements.
Classes are held at 266 S Harvard Blvd. #304, Los Angeles, CA 90004
Complaint
“A student or any number of the public may file a complaint about this institution with the Bureau for Private
Postsecondary Education (BPPE) by calling Toll Free (888) 370-7589 or by completing a complaint form, which
can be obtained on the bureau’s website: www.bppe.co.gov”
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To Enroll www.cpcsla.com OR call 213.427-5555
PROGRAM OFFERINGS
CPCB offers 3 excellent programs:
1. EUROPEAN CULINARY ARTS
2. ASIAN CULINARY ARTS
3. PROFESSIONAL CULINARY ARTS
1. EUROPEAN CULINARY ARTS
The EUROPEAN CULINARY ARTS program has been designed to prepare students for entry-level employment
as a cook and/or to enter private practice with a specialty in the European culinary arts. The course is 390
Clock Hours. Students attend classes for 16 Weeks. Structure is placed on the guidelines emphasized by the
American Culinary Federation. The technical portion of the course introduces food handling and food
preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns
presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation,
Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and
Application of Culinary Equipments, Planning of Menu to provide an integrated approach to learning and to
integrate the requisite skills for competency in the professional area of expertise. Business, Team Work,
Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized.
Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants,
corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships,
research and development for major food companies, culinary writing, personal chef, and culinary teacher, as
well as setting up individual private businesses.
Curriculum Requirements of EUROPEAN CULINARY ARTS
COURSE CODE
Total Instructional
Clock Hours
NAME OF COURSE
Total Credit
Units
CUL 101
Introduction to Food Service Industry
30
3
SAN 101
Food Safety & Sanitation
30
3
CUL 102
Application & Use of Culinary Equipment
30
3
SCI 101
Nutrition
30
3
CUL 201E
European I (Includes European Baking I)
30
3
CUL 202 E
European II (Includes European Baking II)
30
3
CUL 203 E
European III (Includes European Baking III)
30
3
CUL 221
Purchasing & Cost Control
30
3
CUL 222 – A
Practical Kitchen Operations – A
40
4
CUL 223
Restaurant Operation & Menu Planning
30
3
EXT 251 – A
Externship – A
80
8
390
39
TOTAL
5
To Enroll www.cpcsla.com OR call 213.427-5555
2. ASIAN CULINARY ARTS
The ASIAN CULINARY ARTS program has been designed to prepare students for entry-level employment as a
cook and/or to enter private practice with a specialty in the Asian culinary arts. The course is 420 Clock Hours.
Students attend classes for 17 Weeks. Structure is placed on the guidelines emphasized by the American
Culinary Federation. The technical portion of the course introduces food handling and food preparation
techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the
client, including classic Asian Cold and Hot Food Preparation, Presentation techniques. The program
incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipments,
Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for
competency in the professional area of expertise. Business, Team Work, Presentation Skills and marketing, as
well as professional boundaries and ethics, also are emphasized.
Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants,
corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships,
research and development for major food companies, culinary writing, personal chef, and culinary teacher, as
well as setting up individual private businesses.
Curriculum Requirements of PROFESSIONAL CULINARY ARTS
COURSE CODE
Total Instructional
Clock Hours
NAME OF COURSE
Total Credit
Units
CUL 101
Introduction to Food Service Industry
30
3
SAN 101
Food Safety & Sanitation
30
3
CUL 102
Application & Use of Culinary Equipment
30
3
SCI 101
Nutrition
30
3
CUL 201 AK
Asian – Korean Fusion (Includes Korean Baking)
30
3
CUL 201 AJ
Asian – Japanese Fusion (Includes Japanese Baking)
30
3
CUL 201 ACH
Asian – Chinese Fusion (Includes Chinese Baking)
30
3
CUL 201 SE
Introduction to Barista
30
3
CUL 221
Purchasing & Cost Control
30
3
CUL 222 – A
Practical Kitchen Operations – A
40
4
CUL 223
Restaurant Operation & Menu Planning (Includes Baking)
30
3
EXT 251 – A
Externship – A
80
8
420
42
TOTAL
6
To Enroll www.cpcsla.com OR call 213.427-5555
3. PROFESSIONAL CULINARY ARTS
The PROFESSIONAL CULINARY ARTS program has been designed to prepare students for entry-level employment as a
cook and/or to enter private practice. The course is 840 Clock Hours. Students attend classes for 34 Weeks. Structure is
placed on the guidelines emphasized by the American Culinary Federation. The technical portion of the course
introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem
areas and concerns presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation,
Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and Application of
Culinary Equipment, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills
for competency in the professional area of expertise. Business, Team Work, Presentation Skills and marketing, as well as
professional boundaries and ethics, also are emphasized.
Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants,
corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and
development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up
individual private businesses.
Curriculum Requirements of PROFESSIONAL CULINARY ARTS
COURSE CODE
Total Instructional
Clock Hours
NAME OF COURSE
Total Credit
Units
CUL 101
Introduction to Food Service Industry
30
3
SAN 101
Food Safety & Sanitation
30
3
CUL 102
Application & Use of Culinary Equipment
30
3
SCI 101
Nutrition
30
3
CUL 201E
European I (Includes European Baking I)
30
3
CUL 202 E
European II (Includes European Baking II)
30
3
CUL 203 E
European III (Includes European Baking III)
30
3
CUL 201 AK
Asian – Korean Fusion (Includes Korean Baking)
30
3
CUL 201 AJ
Asian – Japanese Fusion (Includes Japanese Baking)
30
3
CUL 201 ACH
Asian – Chinese Fusion (Includes Chinese Baking)
30
3
CUL 201 SE
Introduction to Barista
30
3
CUL 201 LA
Introduction to Latin American Cuisine
30
3
CUL 211
Introduction to Baking
30
3
CUL 212
Introduction to Pastry
30
3
CUL 213
Desserts, Plating & Presentation
30
3
CUL 214
Processing of frozen dough
30
3
CUL 215
Quality control of frozen dough
30
3
CUL 216
Beverage Management
30
3
CUL 221
Purchasing & Cost Control
30
3
CUL 222 – A
Practical Kitchen Operations – A
40
4
CUL 222 – B
Practical Kitchen Operations – B
30
3
CUL 223
Restaurant Operation & Menu Planning
30
3
CUL 224
Catering Operation & Menu Planning
30
3
EXT 251 – A
Externship – A
80
8
EXT 251 – B
Externship – B
60
6
7
To Enroll www.cpcsla.com OR call 213.427-5555
TOTAL
840
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Course Descriptions
CUL 101 – Introduction to Food
Service Industry
30 hours, 3 credits
Introduction to the culinary
profession, food service industry
and history of the profession.
SAN 101– Food Safety &
Sanitation
30 hours, 3 credits
Introduction to basic food and
environmental sanitation and
safety in a food production area.
CUL 102 – Application & Use of
Culinary Equipment
30 hours, 3 credits
An overview of the proper
identification, use, cleaning, safety,
handling, and care procedures for
a variety of culinary tools.
SCI 101 – Nutrition
30 hours, 3 credits
An overview of the basic principles
of nutrition and its relationship to
health. Understand relevant issues
in nutrition science, including food
allergies, fad diets, nutrient
analyses and application of
nutrition data to daily living and
special diets.
CUL 201E – European I (Includes
European Baking I)
30 hours, 3 credits
Introduction to techniques and
methods of European Cuisine.
Students gain hands-on
experience preparing foods.
CUL 202E– European II (Includes
European Baking II)
30 hours, 3 credits
Study the cuisine of the European
countries. Students gain hands-on
experience preparing foods.
Students gain hands-on
experience preparing foods.
CUL 203E– European III (Includes
European Baking III)
30 hours, 3 credits
Application of techniques and
methods of European Cuisine.
Students gain hands-on
experience preparing foods.
CUL 201AK – Asian - Korean
Fusion (Includes Korean Baking)
30 hours, 3 credits
Introduction to techniques,
methods and flavors of Korean
and Korean Fusion Cuisine.
Students gain hands-on
experience preparing foods.
CUL 201 AJ– Asian - Japanese
Fusion (Includes Japanese Baking)
30 hours, 3 credits
Introduction to techniques,
methods and flavors of Japanese
and Japanese Fusion Cuisine.
Students gain hands-on
experience preparing foods.
CUL 201 ACH– Asian - Chinese
Fusion (Includes Chinese Baking)
30 hours, 3 credits
Introduction to techniques,
methods and flavors of Chinese
and Chinese Fusion Cuisine.
Students gain hands-on
experience preparing foods.
CUL 201ASE – Introduction to
Barista
30 hours, 3 credits
Introduction to techniques,
methods and flavors of coffee,
espresso, and other beverages.
Students gain hands-on
experience preparing drinks.
CUL 201LA– Introduction to Latin
American Cuisine
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30 hours, 3 credits
Introduction to techniques,
methods and flavors of Different
Latin American Cuisine. Students
gain hands-on experience
preparing foods.
CUL 211– Introduction to Baking
30 hours, 3 credits
Introduction to the fundamental
concepts, skills and techniques of
baking. Yeast-raised products,
basic cake mixing methods.
CUL 212– Introduction to Pastry
30 hours, 3 credits
Basic cake Icing, decoration, and
assembly. Introduction to basic pie
and pastry dough mixing. Students
gain hands-on experience
preparing pastries
CUL 213– Desserts, Plating &
Presentation
30 hours, 3 credits
Preparation of creams, custards,
basic presentation and its
application. Prepare a variety of
desserts, including crepes,
cobblers, soufflés, ice-creams and
sorbets.
CUL 214– Processing of Frozen
Dough
30 hours, 3 credits
Learn how to process frozen
dough converting to a variety of
presentation techniques.
CUL 215– Quality Control of
Frozen Dough
30 hours, 3 credits
Learn how to control of frozen
dough to maintain best condition
until it completes the process.
CUL 216– Beverage Management
30 hours, 3 credits
To Enroll www.cpcsla.com OR call 213.427-5555
Students learn how wines, and
other beverages are produced, to
identify them, and to pair wines
and other beverages with foods.
Gain an understanding of liquor
laws.
CUL 221– Purchasing & Cost
Control
30 hours, 3 credits
Learn about the planning and
control process in the food and
beverage industry. Problem
solving and solution techniques
are applied by students in realistic
operation situations. Area covered
include cost, volume, profit
relationships, food costs
determination, standard costs,
forecasting, sales control and
menu pricing.
CUL 222– Practical Kitchen
Operations - A
40 hours, 4 credits
Students practice their culinary
skills and training to the test in the
school’s kitchen and catering
operations. The class is part one of
the two, it is intended for students
enrolled in the short programs.
CUL 222– Practical Kitchen
Operations - B
30 hours, 3 credits
Students practice their culinary
skills and training to the test in the
school’s kitchen and catering
operations. The class is part two of
the two. Students enrolled in long
program should attend both
Practical Kitchen Operations A &
B.
CUL 223– Restaurant Operation &
Menu Planning
30 hours, 3 credits
Instruction in all the aspects of
service and management in food
operations. Includes food and cash
controls, styles of service and
dining area merchandising.
Receptions, banquets, buffets are
covered from bus person to
maitre d’. Examines basic
principles of menu planning for
today’s trends. Techniques of cost
control and creation of interesting
menus for the different types of
establishments in the
hospitality/foodservice industry.
CUL 224– Catering Operation &
Menu Planning
30 hours, 3 credits
Instruction in all the aspects of
service and management in
catering operations. Topics
covered include how to determine
the menu, food costs, labor costs,
calculate head counts, bid for the
party, and develop good
proposals.
CUL 251– Externship - A
80 hours, 8 credits
Provides supervised fieldwork
experience in industry, it gives
hands-on training in a food
service/hotel/restaurant
establishment. Supervised
fieldwork is required. This is part
one of two, and it is intended for
students enrolled in the short
programs.
CUL 251– Externship - B
60 hours, 6 credits
Provides supervised fieldwork
experience in industry, it gives
hands-on training in a food
service/hotel/restaurant
establishment. Supervised
fieldwork is required. The class is
part two of two. Students enrolled
in long program should attend
both Practical Kitchen Operations
A & B.
Textbooks
Title: Gisslen Professional Cooking 6th Ed
Author: Gisslen, Wayne/ Smith, J. Gerard (PHT)
Publisher: Wiley; 6 edition (March 3, 2006)
ISBN-10: 047166376X
ISBN-13: 978-0471663768
Title: Professional Baking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN-10: 1118083741
ISBN-13: 978-1118083741
Title: American Dietetic Association Complete Food
and Nutrition Guide
Author: Duyff
Publisher: Wiley; 4th, Revised and Updated Edition
(February 21, 2012)
ISBN-10: 0470912073
ISBN-13: 978-0470912072
Title: Asian Grilling: The Essential Kitchen Series
Author: Vicki Liley
Publisher: Periplus Editions; Reprint edition (June 1,
2001)
ISBN-10: 9625939377
9
To Enroll www.cpcsla.com OR call 213.386.2727
ISBN-13: 978-9625939377
Title: Secrets of French Home Cooking Hb
Author: Marie-Pierre Moine
Publisher: Conran (September 1994)
ISBN-10: 1850296448
ISBN-13: 978-1850296447
Title: Barefoot Contessa Foolproof: Recipes You Can
Trust [Hardcover]
Author: Ina Garten
California Premier Culinary School
Publisher: Clarkson Potter; First Edition (October 30,
2012)
ISBN-10: 0307464873
ISBN-13: 978-0307464873
Title: World Food Thailand (World Food
Series) [Hardcover]
Author: Judy Williams
Publisher: Thunder Bay Press (CA) (August 2003)
ISBN-10: 1592231314
ISBN-13: 978-1592231317
ADMISSIONS INFORMATION
Admissions Requirement
All applicants are required to complete a personal interview with a counselor in order to mutually determine
whether the program meets the needs of the applicant. During this process, the school administers the
Wonderlic test to all applicants. In addition, all applicants must be able to demonstrate access to fiscal
resources adequate to meet the financial obligations associated with the training.
All applicants must achieve a minimum set score of 14 on the Wonderlic Test in order to be accepted for
admission. All students without a High School diploma or equivalent who demonstrate that they have the
"ability to benefit" from the program through successful completion of the Wonderlic examination are
accepted pending the results of a personal interview with an admissions advisor. All students, including those
with physical or mental handicaps, are considered for acceptance according to the admissions standards
stated in this catalog.
The school reserves the right to change tuition and fees, make curricular changes when necessary, and make
substitutions in books and supplies as required without prior notice. Any changes in tuition or fees will not
affect a student already in attendance or enrolled.
Admissions Policy
Students assume the responsibility for payment of the tuition costs in full, either through direct payment or
through a financial assistance plan. All financial arrangements must be made before the beginning of classes.
The school will contact students who are delinquent in paying tuition and fees. They will then be counseled
and encouraged to make specific arrangements with the school in order to remove their delinquency and
remain in good financial standing.
English Proficiency
Students are required to speak English when an instructional setting necessitates the use of English for
educational or communication purposes. All classes are taught in English.
Transfer Out
“NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT INSTITUTION. The
transferability of credits you earn at California Premier Culinary School is at the complete discretion of an
institution to which you may seek to transfer. Acceptance of the diploma or certificate you earn in California
Premier Culinary School is also at the complete discretion of the institution to which you may seek to transfer.
If the credits, diploma, or certificate that you earn at this institution are not accepted at the institution to
10
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California Premier Culinary School
which you seek to transfer, you may be required to repeat some or all of your course work at the institution.
For this reason you should make certain that your attendance at this institution will meet your educational
goals. This may include contacting an institution to which you may seek to transfer after attending California
Premier Culinary School to determine if your credits, diploma or certificate will transfer.”
Articulation Agreement
This Institute has not entered into an articulation or transfer agreement with any other College or University.
Profession
CPCS’s educational programs are designed to lead to positions in professional, occupational, trade, or career
fields that do NOT require licensure in California
If you seek positions in a career field that requires any license, certificate, permit, or similar credential that a
person must hold to lawfully engage in a profession, occupation, trade, or career field, please find a
Continuing educational program that is designed to obtain licensure. Prospective students are entitled to
receive notice to that effect and a list of the requirements for eligibility for licensure established by the state
including any applicable course requirements for licensure established by the state.
Holidays (2012 & 2013)
2012
Monday, January 2*
New Year's Day
Monday, January 16
Birthday of Martin Luther King, Jr.
Monday, February 20**
Washington's Birthday
Monday, May 28
Memorial Day
Wednesday, July 4
Independence Day
Monday, September 3
Labor Day
Monday, October 8
Columbus Day
Monday, November 12***
Veterans Day
Thursday, November 22
Thanksgiving Day
Tuesday, December 25
Christmas Day
2013
Tuesday, January 1
Monday, January 21
Monday, May 27
Thursday, July 4
Monday, September 2
Monday, October 14
Thursday, November 28-29
Wednesday, December 25
New Year’s Day
Birthday of Martin Luther King, Jr.
Memorial Day
Independence Day
Labor Day
Columbus Day
Thanksgiving Day
Christmas Day
11
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California Premier Culinary School
FINANCE INFORMATION
Tuition Table for Programs
Tuition Table
Tuition
Registration Fee (Nonrefundable)
Books & Supplies
(Estimated)
*STRF Non-Refundable
Charge (total tuition
rounded to the nearest
$1,000 multiply by .0005)
Total Program Fee
Professional Culinary Arts
$12,575
$75
Asian Culinary Arts
$6,290
$75
European Culinary Arts
$5,735
$75
$1,000
$525
$465
$6.50
$3
$3
$13,656.50
$6,893
$6,278
Student Tuition Recovery Fund (STRF).
(a) The fund exists to relieve or mitigate economic losses suffered by a student in an educational program as
defined in section 94837 of the Code at a qualifying institution, who is or was a California resident or was
enrolled in a residency program, if the student enrolled in the institution, prepaid tuition, paid the assessment,
and suffered loss as a result of any of the following:
(1) The closure of the institution;
(2) The institution's failure to pay refunds or charges on behalf of a student to a third party for license fees or
any other purposes, or to provide equipment or materials for which a charge was collected within 180 days
before the closure of the institution;
(3) The institution's failure to pay or reimburse loan proceeds under a federally guaranteed student loan
program as required by law or to pay or reimburse proceeds received by the institution prior to closure in
excess of tuition and other costs;
(4) A significant decline in the quality or value of the educational program within the 30-day period before the
closure of the institution or, if the decline began before that period, the period of decline determined by the
Bureau, to a degree that results in the institution's failure to meet minimum operating or academic standards;
and
(5) The student's inability to collect a judgment entered against a qualifying institution for a violation of the
Act, subject to all of the following:
(A) The student has reasonably tried, and failed, to collect on the judgment. The Bureau will determine the
reasonableness of the effort on a case-by-case basis;
(B) The Bureau receives the student's application within 4 years from the school's closure;
(C) The student has not received reimbursement or forgiveness from any other source.
(b) A student whose total charges were paid by a third-party payer is not eligible to make a claim.
Note: Authority cited: Sections 94803, 94877 and 94923, Education Code. Reference: Sections 94874.1, 94923,
94926, 94927 and 94927.5, Education Code, Title 5, California Code of Regulations, Division 7.5, section 76120
Registration Fee
Registration fee of $75 must be made when the student is registering.
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Recreational Vocational Cooking Course
COURSE
TUITION
REGISTRATION
FEE
BOOKS
(Estimated Cost)
Uniform
TOTAL COST
European
$2,100.00
$50.00
Included
Included
$2,150.00
Korean Fusion
$1,365.00
$50.00
Included
Included
$1,415.00
Japanese Fusion
$1,450.00
$50.00
Included
Included
$1,500.00
Baking & Desserts
$1,215.00
$50.00
Included
Included
$1,265.00
Payment Methods
CPCS accepts payment for tuition, books, equipment and other fees through cash payment, VISA, MasterCard,
or personal or company check. CPCS will also assist students in applying for student financial assistance in
order to defray the cost of their education. At the school's discretion, installment payments may also be
arranged. All outstanding student account balances are billed directly to the student upon graduation or
termination. Failure to satisfy delinquent accounts within a reasonable time period will result in the account
being submitted to a collection agency for processing and the student will not be allowed to graduate.
If student wishes to pay in payments, the entire payments can be made four times. Each payment will be 25%
of the total tuition within the period of the program student takes. (Recreational course does not count.)
Other Fees
Returned Check
$35
Cancellation, Withdrawals & Refund Policy
Cancellation, Withdrawal and Refund Rights
You have the right to cancel this agreement for educational services including any equipment and obtain a
refund of charges paid through attendance at the first class session, or the seventh day after enrollment,
whichever is later. Business day means a day on which you were scheduled to attend a class. Cancellation
occurs when you give a written notice of cancellation. You can do this by mail, in person, by FAX or telegram.
The notice of cancellation, if mailed is effective when deposited in the mail, properly addressed with postage
prepaid. This notice need not take any particular form; it needs only to state you wish to cancel the agreement.
You will be given two notices of cancellation forms on the first day of class. If you cancel this agreement, the
School will refund any money that you paid within 30 days after your notice is received.
Students are advised that notification of withdrawal or cancellation must be made in writing.
The Cancellation Notice must be addressed to:
California Premier Culinary School
266 South Harvard Blvd #304
Los, Angeles California 90004
If the School has given you any equipment, you shall return the equipment within 30 days of the date you
signed a cancellation notice. If you do not return this equipment within this 30-day period, the School may
keep an amount out of what you paid that equals the cost of the equipment. The total amount charged for
each item of equipment shall be separately stated. The amount charged for each item of equipment shall not
exceed the equipment’s fair market value. The institution shall have the burden of proof to establish the
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equipment’s fair market value. The school is required to refund any amount over that as provided above, and
you may keep the equipment.
You have the right to withdraw from a program of instruction at any time. If you withdraw from the course of
instruction after the cancellation period as in paragraph 1, the School will remit a refund less non-refundable
registration fee and non-refundable STRF fee within 30 days following your withdrawal. You are obligated to
pay only for educational services rendered and unreturned equipment. The refunds shall be the amount you
paid for instruction multiplied by fraction, the numerator of which is the number of hours of instruction, which
has not been received but for which you have paid, the denominator of which is the total number of hours of
instruction from which you have paid. If you obtain equipment, as specified on the first page of this agreement,
and return it in good condition within 30 days following the date of your withdrawal, the School shall refund
the amount paid by you for the equipment. If you fail to return the equipment in good condition within 30
days, the School may retain the lesser amount of a pro rata portion as described below (up to 60% of course
completion) or documented cost of the listed equipment. You are liable for the amount, if any, by which the
pro rata or documented cost of the equipment exceeds the refund amount. If the amount you have paid is
more than the amount that you owe, then a refund will be made within 30 days of your withdrawal. If the
amount that you owe is more than the amount you paid, then you will have to make arrangements to pay it.
If the student obtains a loan to pay for an educational program, the student will have the responsibility to
repay the full amount of the loan plus interest, less the amount of any refund.
If the student is eligible for a loan guaranteed by the federal or state government and the student defaults on
the loan, both of the following may occur:
The federal or state government or a loan guarantee agency may take action against the student,, including
applying any income tax refund to which the person is entitled to reduce the balance owed on the loan.
The student may not be eligible for any other federal student financial aid at another institution or other
government assistance until the loan is repaid.
Hypothetical Refund Example—Certificate Programs: Assume you enrolled in a 720-hours (24 semester units)
course, which costs $5,500.00 for tuition, $75.00, and a STRF fee and $250.00 for books.
Assume you made a payment of $2,000.00 ($1,860.00 towards tuition, $65.00 for a book, and the $75.00
registration fee and the STRF fee. Assume you withdrew after completing 100 hours, which represents 13.9%
of the 720 hours. The cost of 100 hours of training is $764.50. The total refund you are entitled to is $1,160.50.
If you did not return the $65 book in “as new” condition, then the refund will be $1,095.50.
For the purpose of determining the amount you owe, you shall be deemed to have withdrawn from the course
when any of the following occurs: (a) You notify the School of your withdrawal or the actual date of
withdrawal; (b)School terminates your enrollment; (c) You fail to attend classes for a three-week period; (d)
You fail to return from a leave of absence. In this case, the date of withdrawal shall be deemed to be the last
date of recorded attendance.
If the student has received federal student financial aid funds, the student is entitled to a refund of moneys
not paid from federal student financial aid program funds
Withdrawal Date
For the purpose of determining the amount a student owes for the time he/she attended, the student shall be
considered to have withdrawn from the course when any of the following occurs:
1. The student notifies the school of the student’s withdrawal or the actual date of withdrawal,
whichever is later.
2. The school terminates the student’s enrollment as provided in the agreement.
3. The student fails to attend classes for a 3-week period. In this case, the date of withdrawal shall be the
last date of recorded attendance.
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Loans
If a student obtains a loan to pay for an educational program, the student will have the responsibility to repay
the full amount of the loan plus interest, less the amount of any refund, and that, if the student has received
federal student financial aid program funds.
Title IV
FINANCIAL AID
At the present time, CPCS is unable to offer federal financial aid to students.
ACADEMIC INFORMATION
Class Schedules
Program
Days of Week
Hours
Professional Culinary Arts
Monday – Friday
Monday – Friday
Monday – Friday
Monday – Friday
10:00a.m - 3:30 p.m. (30min lunch)
6:00 p.m. - 9:00 p.m.
To be determined
To be determined
Asian Culinary Arts
European Culinary Arts
Start Dates for 2012-2013
2012
January 2nd
March 5th
June 4th
September 3rd
2013
January 2nd
March 4th
June 3rd
September 2nd
Unit of Credit
One quarter credit hour is granted for the successful completion of either 10 clock hours of instruction in a
lecture setting; 20 clock hours of instruction in a laboratory setting; or 30 clock hours of instruction in an
externship setting, or an appropriate combination of all three. One clock hour is equivalent to a minimum of
50 minutes.
Satisfactory Academic Progress & Policy
CPCS’s attendance policy approximates the expectations found in a work situation. It is essential that each
student learns the discipline of regular and prompt attendance as well as the skills involved in the food service
industry. At the time the student moves from education and training into a career, employers will be very
interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only
when present on the job. The faculty and staff of CPCS consider each moment in class imperative for success.
When the student is not in the classroom, the information missed cannot be recaptured. Students who are
excessively absent (20% or more of classroom hours) will be placed on probation without notice. If student’s
attendance does not improve, the student will be dropped from the course. Students will not be readmitted
without approval of the primary instructor and School Director. If a student is absent for a test he/she will not
be given an opportunity to retest nor is he/she allowed to turn in homework late. Makeup classes may be
required at the discretion of the instructor and with approval of the Director. A student is considered tardy
when arriving 10 minutes or more after the start of class, or leaving 10 minutes or more before the end of
class. Tardiness and early departures are included in the student’s attendance record of absences.
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 One tardy equals one hour of absence;
 One early departure equals one hour of absence;
 One tardy and one early departure on the same day equals one hour of absence.
Grading System
Standard
Evaluation of student achievement will be based on meeting the objectives for each class.
Grade Point Average (GPA)
Grade reports are issued to students at the completion of each term. Grades are based on the quality of work
as shown by written tests, laboratory work, term papers, and projects as indicated on the course syllabus. The
grading scale is as follows:
Letter Grade
A
B
C
D
F
W
I
Quality Points
4.0
3.0
2.0
1.0
0.0
0.0
0.0
Percentage
100 – 90 %
89 – 80 %
79 – 70 %
69 – 60 %
Below 59 %
-
Indicator
Excellent
Good
Average
Below Average
Failing
Withdrawal
Incomplete
Application of Grades and Credits
The chart above describes the impact of each grade on a student’s academic progress. For calculating the rate
of progress, grades of F (failure), W (withdrawn), and I (incomplete) are counted as hours attempted, but are
not counted as hours successfully completed. A W will not be awarded after reaching 60% of the
term. Withdrawal after reaching 60% of the term will result in the student receiving a F. The student must
repeat any required course for which a grade of F or W is received. Students will only be allowed to repeat
courses in which they received a D or below. In the case of a D or F, the better of the two grades is calculated
into the cumulative grade point average. Both original and repeated credits will be counted as attempted
credits in rate of progress calculations. A W grade is not replaced when a student repeats the course. Full
tuition will be charged for any portion of the program that is re-taken. To receive an incomplete (I), the
student must petition, by the last week of the term, for an extension to complete the required course
work. The student must be satisfactorily passing the course at the time of petition. Incomplete grades that
are not completed within two weeks after the end of the term will be converted to an F and will affect the
student’s cumulative grade point average. The school reserves the right to extend the time needed to makeup an incomplete grade.
Repeating Course Policy
The course retake policy is offered to students who have unsuccessfully completed a course and received a
failing grade (F). The student will be charged tuition at the appropriate rate.
Experiential Credit
CPCS does not offer Experiential Credit.
Distance Education
CPCS does not offer distance education.
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Maximum Time in Which to Complete:
Students are not allowed to attempt more than 1.5 times, or 150%, of the number of hours in their program of
study. The requirements for rate of progress are to assure that students are progressing at a rate at which
they will complete their programs within the maximum timeframe.
Graduation Requirements
A certificate of completion will be awarded to those students meeting the graduation requirements. Students
eligible for a certificate of completion are those who have satisfactorily completed their course of study with
appropriate number of hours with a cumulative grade point average of 2.0 (C Average), who have passed the
final exam with a letter grade of C or better, and who have fully paid all tuition charges. If a third-party is
paying for your course, the school will not issue the course completion certificate until the course has been
completely paid in full. If a student does not meet graduation requirements, records of his/her attendance
and grading will be maintained through official transcripts.
Attendance Policy
At least once a week, the school’s administrator monitors the student attendance cards of all active students
and calls those students that have missed one or two days during that week. Students are required to have an
overall attendance rate of 80% or more to meet the minimum attendance requirement of the program.
Probation and Dismissal Policies
A student who has consecutively missed more than one-fourth of the scheduled class hours in any given level
or module will be put on probation until the end of the next scheduled level or module. A student who has
missed more than one-third of the scheduled class hours in any given level or module will be put on probation
until the end of the next scheduled level or module. A probation letter will be sent to that student.
Leave Of Absence
Students are entitled to take only one leave of absence during any academic year. The duration of the leave
of absence may not exceed sixty days. Requests for leave must be submitted in writing to the School Director
and must include an anticipated return date and be signed by the student. Failure to return to school as
scheduled without prior written notification to and approval from the School Director will result in immediate
dismissal. Any refund due will be made within thirty calendar days from the end of an approved leave of
absence. The School Director may grant leaves of absence and/or waive interim satisfactory standards for
circumstances of poor health, family crisis, or other significant occurrences outside the control of the student.
It must be demonstrated by the student that the circumstances had or will have an adverse impact on the
student's satisfactory progress in the academic program. No waivers will be provided for graduation
requirements. Time for an approved leave of absence will not be included in the calculation of a student's
maximum program length.
Student Conduct Requirements
Students are expected to dress and act properly while attending classes. At the discretion of the school
administration, a student may be dismissed from school for a serious incident or repeated incidents of an
intoxicated or drugged state of behavior, possession of drugs or alcohol upon school premises, possession of
weapons upon school premises, behavior creating a safety hazard to other persons at school, disobedient or
disrespectful behavior to other students, an administrator, or faculty member, or any other stated or
determined infractions of conduct.
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Termination, Appeal & Reinstatement
Should students find it necessary to discontinue their training, they should arrange to meet with the School
Director to discuss their situation and submit written notification of their request. Students shall be
terminated for failure to



Meet minimum standards for academic progress,
Meet the minimum conduct standards of the school, or
Fulfill their financial obligations according to their agreement with the school.
Whether termination of enrollment is voluntary or involuntary, students should realize that they will remain
obligated for the amount of tuition and fees due the school based on the refund policy. Students have the
right to appeal dismissal decisions made by the school administration by submitting a written request to the
School Director describing any mitigating circumstances or conditions, which warrant special consideration. If
the appeal is accepted, the student may be reinstated according to special terms and conditions stipulated by
the School Director. Apart from the registration fee of $75 there are no other administrative costs associated
with withdrawal or termination.
Unofficial Withdrawal
If the student fails to attend school for more than 15 school days, the school will consider the student a drop
and automatically withdraw him/her from the program.
Automatic Withdrawal
A student will automatically be withdrawn from the program for the following reasons:





Failure to attend school for 15 consecutive class days.
Failure to return from an approved leave of absence on the scheduled return date.
Failure to maintain satisfactory progress for two consecutive modules.
Failure to fulfill financial agreements.
Failing any course in the program twice during one enrollment period.
Plagiarism
Students are cautioned that all College instructors require that each student his/her own original work. Any
student(s) violating this policy by turning in work copied from another student may be subject to the
consequences of unethical practices set forth in this catalog.
Expulsion
The following practices are causes for expulsion:
- Cheating – The unauthorized use of study aids, examination files, and other related materials, and
receiving unauthorized assistance during any academic exercise.
- Fabrication- The falsification or invention of any information in an academic exercise.
- Facilitating Academic Dishonesty- The intentional helping or attempting to help another student to commit
an act of academic dishonesty
- Plagiarism- The intentional or conscience representation of words, ideas, or work of other as one’s own in
an academic exercise.
Appeal
Suspended or terminated students may appeal the school's decision in writing to the School Director. The
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school must receive the appeal from the student within three business days of being notified of the dismissal.
All appeals will be responded to within ten (10) business days of receipt by the school.
Academic Advisement
All students are provided with personal assistance regarding program requirements and scheduling. In
addition, individual assistance and advising are readily available to students with special academic difficulties.
Enrollees are encouraged to request an appointment with their instructor immediately if any scholastic
problems arise. All students are urged to take advantage of this valuable assistance.
CPCS welcomes any suggestions as to ways in which any aspect of the school can be improved. Suggestions
should be directed to the school’s president.
STUDENT SERVICES INFORMATION
Library
An on-line reference library is available to all students, staff and faculty.
The library contains sufficient space for housing the research and reference materials of the university. The
computer center provides students with access to the Internet. This enables students to access contemporary,
historical, and ancient references from the finest research libraries. This process also greatly enhances the
learning experiences of graduate students and serves to broaden their perspectives. Study tables are available
to facilitate student use of library materials.
References To Public Libraries:
Los Angeles Central Library
630 W 5th St. Los Angeles, CA 90071
(213) 228-7000
www.lapl.org
Los Angeles Public Library | Wilshire
149 North Saint Andrews Place, Los Angeles, CA 90004
(323) 957-4550
www.lapl.org/branches/Branch.php?bID=29
Los Angeles Public Library | Pio Pico - Koreatown
694 South Oxford Avenue, Los Angeles, CA 90005
(213) 368-7647
www.lapl.org/branches/Branch.php?bID=3
Facilities & Equipment
This building has been remodeled to accommodate 4 classrooms, the library and student lounge, and faculty
and administrative offices. Sufficient space within the offices is available to provide security of student records
and files. For further information, please visit our website at www.cpcsla.com. Also, the student lounge has
computers equipped with internet. CPCS offers equipment aids and facilities relating culinary studies
Student Orientation
During orientation, a school administrator will familiarize the student with the College Facilities, services,
grading policies, graduation requirements, etc. as described tin this catalog. CPCS welcomes any suggestions
as to ways in which any aspect of the school can be improved. Suggestions should be directed to the school’s
CEO.
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Current Student information
It is important that students notify the school be of any change in their residence or telephone numbers.
Current and accurate personal information is necessary in the event of an emergency.
Placement Services/Job Placement Assistance
CPCS offers assistance to unemployed students and for graduates of our vocational programs in order to help
them to perform the below tasks related to a job search effort. This assistance consists primarily of educating
students in developing the ability to successfully perform these tasks as they begin to seek employment.
These tasks are:
1.
2.
3.
4.
5.
6.
7.
8.
Preparing resumes
Developing job interviewing skills
Identifying job position openings
Following up with employers after interviews
Negotiating wages and benefits
Maintaining employment once hired
Securing opportunities for advancement once hired
Developing and utilizing a network of professional contacts who can aid the job search effort
The CPCS school administrator is responsible for maintaining all job referral activities and for locating jobs
within the local business community. The CPCS school administrator will attempt to set up interviews for as
many graduates as possible with local businesses and industries. It is the CPCS school administrator’s job to
develop and maintain a job network in the area.
Guarantee Disclaimer
California Premier Culinary School and staff and faculty are committed to assisting graduates to find gainful
employment in the food industry but will not and cannot guarantee employment to any student, recent
graduate, or alumni of the school.
Completion and Placement Rates
Please refer to Student Performance Fact Sheet.
Occupational Information
Occupations to which this course is represented to lead are:
Chef hotel & restaurant
Sous Chef Hotel & restaurant
Cook / hotel & restaurant
313.131-014
313.131-026
313.361-014
Related Occupational Guides
Cooks, Short Order and Fast Food
Sushi Chef
Line Chef
313.361-018
313.361-030
313.361-014
Family Rights & Privacy Act
California Premier Culinary School complies with the confidentiality and students accessibility provision of the
Family Right and Privacy Act of 1974 (P.L. 93-380, section 438), commonly known as the Buckley Amendment.
Confidentiality of student records is strictly protected. Information on students is not available to anyone
without:
1. Written request/release from the student
2. A court order, or
3. Other oversight agency’s requirements.
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However, parents of minors and guardians of "tax dependent" students have the right to inspect and
challenge the information contained within the records of a specific student. An appointment should be
scheduled with School Director or Administrator if a file inspection is required. A student may access his/her
own records by submitting a written request to the school.
Grievance Procedure
From time to time, differences in interpretation of school policies will arise among students, faculty, and/or
the administration. Persons seeking to resolve problems or complaints should first contact the instructor in
charge. Requests for further action may be made to the School Director. When such differences arise, usually
a miscommunication or misunderstanding is a major contributing factor. For this reason, we urge both
students and staff to communicate any problems that arise directly to the individual (s) involved. If the
problem cannot be resolved in this manner, the School Director should be contacted. Normally, the informal
procedure of “discussing” the difference(s) will resolve the problem. In addition to complaints previously
stated and appeals of an academic nature a student has a right to complain to the institution. If a student
wishes to file a written complaint, they may do so. All written complaints will be resolved within 10 days and
will be sent to the student in writing.
Student Activities and Programs
CPCS provides a variety of services and programs designed to assist students during their matriculation.
Recognizing that a well—rounded education demands attention to personal as well as professional growth,
the College encourages students to include their families, friends, and significant others in the educational
process. In addition, the college sponsors activities and organizations to foster integration of personal and
professional development.
Study Groups
Students are encouraged to form study groups with other CPCS students enrolled in the same program. Study
groups strongly aid in the learning process through group discussion and exam preparation. Experience has
shown that students who participate in study groups improve their overall academic performance, and
understanding of course subject matter.
Medical, Dental, Psychological Care
Successful progression through a program of study requires sufficient sleep, exercise and a proper diet. If the
student requires medical and/or dental appointments should be made after school hours. If a student is in
need of personnel psychological counseling, the CEO will provide a listing of services in the community.
Pregnancy
Upon confirmation of pregnancy, the student must provide the CEO with a written statement from her
attending physician indication approval for continuation of course of study without limitations.
Visitors
Parents, spouses, prospective employers, etc. are cordially invited to visit the school at any time, with
appropriate notice to the school. Special arrangements will be made for groups. Anyone, who disrupts the
smooth operation of the school, may be asked to leave the premises immediately. Students are not allowed to
bring children into the class rooms/ laboratories without approval from the administration.
Housing Information/Non-Residential
The program at CPCS is non-residential. While CPCS does not maintain dormitory facilities and has no
responsibility to find or assist a student in finding housing, information on housing is available in the
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Admissions office. Costs vary for students as some live alone and other share housing with friends or relatives.
Home-stay usually costs about $500-$700 with one meal depending on the home provider. Living modestly,
one should expect to pay between $1,000 and $1,500 for living expenses including rent.
Retention of Records
CPCS will maintain student records for five (5) years, as required by the state law. Student transcripts will be
maintained indefinitely.
GENERAL INFORMATION
This institution has received an approval to operate from the Bureau for Private Postsecondary and Education.
Physical Description of School
California Premier Culinary School is located at 266 South Harvard Blvd. #304, Los Angeles, CA. 90004,
occupies approximately 100 people
Free Parking
CPCS proudly provides plenty available free parking spaces (150 lots). This parking lot is safe with security
guard. It is easy to access in and out.
Convenience of the Campus Location
The campus is located heartbeat from downtown Los Angeles. The city with its cosmopolitan population, its
wide selection of cultural and social activities and its ideal location, is one of the most popular choices for
students or visitors coming to the United States. The school is located near the prestigious Mid-Wilshire
section of the city, close to shops, restaurants, theaters, museums, and other cultural attractions.
Average class size
CPCS wants to give good attention to each student at both laboratory and lecture classes.
CPCS instructors provide supervision and guidance, which promotes confidence and support.
Laboratory Classes – No more than 12 students
Lecture Classes – No more than 12 students
Transportation
CPCS feels that lack of access to transportation should not be a barrier to education. A variety of
transportation options are available to students and faculty. Located on 3rd street and Harvard boulevard,
CPCS is on a major transportation corridor. There is frequent bus service to downtown as well as to the beach
cities and other suburban areas via access to the new Metro Rail Red system. It provides service to downtown
Los Angeles and direct connections to south-central Los Angeles and Long Beach on the Blue Line. For Metro
and MTA riders, a student discount is available by presenting their CPCS student I.D. and proof of enrollment.
Non-Discrimination Policy
California Premier Culinary School is non-sectarian and does not discriminate with regard to race, creed, color,
national origin, age, sex, disability or marital status in any of its academic program activities, employment
practices, or admissions policies.
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Drug and Substance Abuse Policy
The California Premier Culinary School is committed to maintaining a comfortable and safe environment in
which our employees can work and our students can pursue their academic objectives. Our commitment to
helping to promote healthy lifestyles for our students and staff has resulted in the creation of a program
designed to prevent the abuse of illicit drugs and alcohol. We are concerned for you, as an individual, as well
as for the well being of those around you. We strongly encourage you to participate in this program if you or
someone close to you is experiencing a problem with substance abuse, or if you simply wish to become better
educated regarding the various drugs and the health hazards they pose and the possible legal consequences of
participating in drug related activities. Any inquiries regarding this program can be made confidentially
through the School Director.
The Prevention of Abuse/Use of Alcohol and Other Substances
No person may use, possess, sell or distribute alcohol or other illegal controlled substances, nor may use or
possess drug paraphernalia, on school grounds or at school-sponsored events, except drugs as prescribed by a
physician. This prohibition applies to all students as well as employees. The term "alcohol and other
substances" shall be construed throughout this policy to refer to the use of all substances including, but not
limited to, alcohol, marijuana, cocaine, LSD, PCP, amphetamines, heroin, and any of those substances
commonly referred to as "designer drugs". The inappropriate use of prescription and over-the-counter drugs
is also prohibited. Additionally, the following persons shall be prohibited from entering school grounds or
school-sponsored events: any person exhibiting behavior, conduct or personal or physical characteristics
indicative of having used or consumed alcohol or other substances.
Bankruptcy
CPCS has NO pending petition in bankruptcy in NOT operating as a debtor in possession, has NOT filed a
petition within the preceding five years, or had a petition in bankruptcy filed against it within the preceding
five year that resulted in reorganization under Chapter 11 of the United States Bankruptcy.
Telephone
Emergency calls will be transmitted to the students as received.
VISA
California Premier Culinary School does not offer visa services.
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School Catalog Receipt
California Premier Culinary School (CPCS)
266 S Harvard Blvd. #304
Los Angeles, CA 90004
I have received a copy of the school catalog that contains the rules, regulations, course completion
requirements, and costs for the specific course in which I have enrolled.
Print Name (Last, First)
Signature
Enrolled By:
Date:
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